These cookies strike the perfect balance between sweet and tart, with the deep richness of chocolate chips paired beautifully with pops of chewy dried cherries. They’re easy to make, freezer-friendly, and add a gourmet flair to a beloved classic. Whether you enjoy them warm from the oven or with a glass of milk, they’re sure to become a favorite in your cookie rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Dried cherries (roughly chopped if large)
Semi-sweet or dark chocolate chips
Optional: almond extract or chopped nuts
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract (and almond extract, if using).
Gradually mix in the dry ingredients until just combined.
Fold in the chocolate chips and dried cherries.
Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields about 24 cookies. Prep time is 15 minutes, bake time is 10–12 minutes, and total time is approximately 30 minutes.
Variations
Cherry white chocolate cookies: Swap dark chocolate chips with white chocolate for a sweeter contrast.
Cherry almond cookies: Add ½ teaspoon almond extract and a handful of chopped almonds.
Gluten-free version: Use a 1:1 gluten-free flour blend for a gluten-free adaptation.
Cherry oatmeal chocolate chip: Add ½ cup rolled oats for texture and heartiness.
Fresh cherries: Use pitted and chopped fresh cherries, but reduce moisture by patting them dry and baking immediately.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked cookies or cookie dough balls in a freezer-safe bag for up to 2 months. Reheat baked cookies in the microwave for 10 seconds or enjoy them at room temperature. Bake frozen dough straight from the freezer, adding 1–2 extra minutes to the bake time.
FAQs
Can I use fresh cherries instead of dried?
Yes, but they add more moisture. Pat them dry and use immediately to avoid soggy cookies.
What kind of chocolate chips work best?
Semi-sweet or dark chocolate chips complement the tartness of cherries, but you can use milk or white chocolate too.
Do I need to chop the dried cherries?
If they’re large, chopping them helps distribute the flavor evenly throughout the dough.
Can I chill the dough before baking?
Yes, chilling for 30–60 minutes helps prevent spreading and enhances flavor.
Are these cookies freezer-friendly?
Absolutely. Both the dough and baked cookies freeze well for up to 2 months.
Can I make these cookies vegan?
Yes, use vegan butter, egg substitutes, and dairy-free chocolate chips for a vegan version.
Why did my cookies come out flat?
This can happen if the butter was too soft or melted. Try chilling the dough or adding a bit more flour.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect texture and spread.
How do I keep them chewy?
Avoid overbaking and remove the cookies when the centers are still soft—they’ll continue to cook as they cool.
What nuts pair well with these cookies?
Chopped pecans, walnuts, or almonds add a nice crunch and complement both chocolate and cherries.
Conclusion
Cherry Chocolate Chip Cookies bring a bold and delicious twist to the traditional cookie, combining sweet, tart, and rich flavors in every bite. Whether for holidays, gift-giving, or just a cozy treat at home, these cookies are sure to impress. Simple to make and even easier to love, they’re a must-try for cookie lovers looking for something extra special.
Cherry Chocolate Chip Cookies are a delicious twist on the classic cookie, combining the richness of chocolate chips with the tart sweetness of dried cherries. Soft in the center with crisp edges, these cookies are perfect for holidays or everyday indulgence.
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 cup dried cherries (roughly chopped if large)
1 1/2 cups semi-sweet or dark chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla and almond extract (if using).
Gradually mix in dry ingredients until just combined.
Bake for 10–12 minutes, until edges are golden and centers are soft.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough for 30 minutes before baking to prevent spreading.Use fresh cherries only if well-patted dry and bake immediately.Try almond extract for added flavor depth.Swap chocolate chips with white or milk chocolate for variety.Store in an airtight container or freeze for long-term storage.
